Recipe by MakeItHealthy
"This moist cornbread recipe is made healthier by using low-fat dairy products and less sugar. We added corn kernels, too, giving healthiness and texture extra boosts!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
white whole-wheat flour
I used melted margerine and "soured" lactose free milk in this recipe. I chose to add the full amount of margerine called for in this recipe in the actual cornbread and make muffins out of them--I just sprayed each muffin cup lightly with non-stick cooking spray. I got 10 cornbread muffins out of one recipe. They looked beautiful but did not rise as much as I would have liked. My family liked this cornbread recipe, but they did spread a small amount of margerine and drizzled a little organic honey over their cut muffins before digging in. I'd make these again.
Texture was perfect! Needs more sugar and salt.
A little dry but very good - there was none left at the end of dinner!!
Just made this again without the corn but with a handful of chopped pepperoncini peppers and it was great! Only needed about 17 minutes of bake time. Will definitely make again and again
Made exactly as stated. I always make the unhealthier Grandmother's Buttermilk Cornbread from this site and love it. But am trying to be a little healthier so decided to try this. I made the Mexican Chicken Corn Chowder (also from this site and so yummy)and this cornbread. Here is the deal - if you are going to break up this cornbread in your chili, soup, etc. - it's great! But I didn't necessarily like this by itself. But I didn't hate it. Just like the original much better - like I want to eat that all alone! Will make this again though if we are eating with something where we are going to crumble the cornbread into our meal. :-)
My family prefers more savory cornbread so I only added a healthy dash of sugar and I don't think it could have turn out any better. I was worried that I used instant homemade buttermilk (whole milk and vinegar) would make them taste weird or too dry, but it turned out delicious and stayed moist. I've already been recruited to make this recipe to use for the Thanksgiving dressing. I'm really looking forward to that!
Great recipe, I made this tonight and my husband loved it! No, problems with it at all, I did make a minor change and only used 1/2 cup of sugar, but it was moist, tasty and will definitely make this again.
Tried last night. Smelled and looked great...found it very dry. Will try using it up with honey instead of butter. I did make according to recipe. Will not make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Healthier Grandmother's Buttermilk Cornbread
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 87
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
See how to make buttermilk cornbread just like grandma made.
See how to make sweet, golden-delicious cornbread.
See how to make sweet, moist, and cakey cornbread.